| 郭鹏辉，张清安*
，龙斐斐，宋 磊.苦杏仁苷测定前处理条件的比较优化[J].海南师范大学学报自科版,2023,36(2):205-211 |
| 苦杏仁苷测定前处理条件的比较优化 |
| Comparative Optimization of Pretreatment Conditions for the Determination of Amygdalin |
| |
| DOI：10.12051/j.issn.1674-4942.2023.02.014 |
| 中文关键词: 苦杏仁苷 前处理条件 蒸汽灭酶 |
| 英文关键词: amygdalin pretreatment conditions steam inactivation |
| 基金项目:内蒙古鄂尔多斯市科技重大专项（2022EEDSKJZDZX022） |
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| 中文摘要: |
| 为填补苦杏仁中苦杏仁苷测定的前处理条件研究的空白，通过比较不同去皮工艺下对
苦杏仁苷含量的影响，确定了苦杏仁苷测定过程中宜选用的去皮方法。“杀酶保苷”作为前处理过
程的核心工艺，对比不同灭酶工艺对苦杏仁中β-葡萄糖苷酶的灭酶效果，确定苦杏仁苷测定前处
理中宜采用的灭酶工艺，利用响应面试验进一步优化。结果表明：浸泡去皮为苦杏仁苷测定的最
佳去皮方法，苦杏仁苷的损失最低，蒸汽灭酶工艺能够最好地达到“杀酶保苷”的效果。响应面试
验确定了蒸汽灭酶的最佳工艺参数为：蒸汽温度117 ℃，蒸汽时间31 min，蒸汽流量12 m3
/h，可将苦
杏仁中β-葡萄糖苷酶活性降低为0.655×105
U/g，苦杏仁苷含量为5.03%。本研究为苦杏仁的测定
过程安全性评价和苦杏仁苷含量测定提供重要的理论依据。 |
| 英文摘要: |
| In order to fill the blank of the pretreatment conditions of amygdalin in apricot kernel, the suitable peeling meth‑
od for the determination of apricot kernel were confirmed by comparing the content change of amygdalin in different peeling
processes. Enzyme killing and glycoside protection was the core technology in the pretreatment process of apricot kernel.
By comparing the effects of different enzyme killing processes on β-Glucosidase in apricot kernel, the appropriate enzyme
inactivation process in the pretreatment of amygdalin determination were confirmed, and the further optimization was con‑
ducted by response surface experiment. The results showed that soaking peeling was the most suitable method for the deter‑
mination of amygdalin. The decrease of amygdalin was the lowest, and the steam sterilization process could achieve the ef‑
fect of "killing enzyme and protecting glycoside". The best process parameters for steam inactivation of enzyme were deter‑
mined by response test. The experiment results showed the optimal conditions of steam temperature 117 ℃, steam time 31
min and steam flow 12 m3
/h, β-Glucosidase activity decreased to 0.655×105
U/g, and the content of amygdalin was 5.03%.
It provides an important theoretical basis for the safety evaluation of the determination process of apricot kernel and the true
content of amygdalin. |
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